Supplemental Information

  1. Introduction
  2. Apples For An Apple Pie
  3. Evolution of the Pie Throughout the Years
  4. Helpful Tools For Baking Pies
  5. Types of Pies
  6. Varieties Of Pie Crusts


Pie Recipes

Recipes and Tips for making Pie.

Varieties of Pie Crusts

Pie crusts come in several different forms, from the basic rolled dough to crushed cookies and folded phyllo sheets. Some pie crusts may be simple, but others are decorative, and a convenient way to show off artistic skill.


A single Crust Pie is a pie that does not have a top Crust. It only has the bottom Crust that lines the pie plate and holds the filling. The bottom Crust is placed in the pie plate and the edges are trimmed. The edges are then crimped to provide the Crust with a finished look. Many times a single Crust is baked or partially baked before the filling is added. This prevents the Crust from becoming too soggy when certain fillings are used. Even though a single pie Crust does not have a top Crust, it will generally have some type of topping added either as part of the pie or as it is served. Some of the toppings used are meringue and whipped cream.

Graham Cracker and Crushed Cookie

The sweet taste of Oreo cookies can be added to a favorite pie recipe by using the cookie as a crust. An Oreo cookie crust provides a nice change of taste from the traditional graham cracker crust when making a cheesecake or cream pie. The cookie flavor compliments a chocolate filling, or adds a pleasant contrast to a vanilla or cream cheese based filling. An Oreo crust can transform a simple pie into an elegant dessert.

The chocolate and cream taste combination in Oreos can create a crust that blends well with any number of fillings. Save a few broken Oreos or a few tablespoons of Oreo crumbs to garnish the top of your creation. You can also use whole Oreo cookies as decoration to the pie if you like. With the new flavors marketed by the manufacturer, a number of flavor combinations using the cookie crust are possible. Since making this crust is simple and can be done quickly, you can feel free to be creative when you make your Oreo cookie crust.


A double crust pie is simply a pie with two crusts. You’ll find many single crust pies, like pecan and pumpkin, as well as many savoury pies like quiches made with a bottom crust. Occasionally, a deep-dish pie features a top crust, and not a bottom one. This is the case with some meat pies, too.

If you’re making a double crust pie, an important step is making certain that the top and bottom crust are sealed together. Pressing the bottom and top crusts together with fingers, with a fork, or with other instruments that make a decorative crust, can accomplish this. Sealing the two crusts together is important since otherwise, any liquid in the pie ingredients may leak underneath the bottom crust, or merely onto a baking sheet upon which the pie sits. If you overfill, or use particularly juicy ingredients, you’re more likely to get leaks.

In many cases, the double crust pie uses the same type of pastry for both top and bottom layers. There are a few exceptions. For instance an apple pie topped with a loose brown sugar, flour and butter topping, is still a double crust pie. Unlike the standard double crust, the two crusts are made of different ingredients.

Decorative Cut-Out

Depending on how much of the pie is covered, cut-outs could qualify as a type of double crust. Some are simply small cut-outs of dough that are mini-decorations on top of a single-crust pie, while others are large enough that they function as a double crust with large gaps.


Crumb-top crusts fall somewhere between a double crust and a single crust with a crumb topping. The top consists entirely of crumbs pressed onto the filling. The crumbs cover the filling completely, like a double crust, but they aren't necessarily from the same dough as the bottom crust.


A lattice pie is a pie with a top crust which has been formed in a lattice pattern. Lattice toppings are popular for berry pies, although they can be used for other styles of pie as well, and they tend to be most commonly utilized in sweet pies, with savory pies being closed with a solid crust. Making a lattice pie is relatively simple, and there are several different ways to make the lattice topping.

Making a lattice pie starts with making and rolling out a bottom crust which will be used to line the pie plate, and then spooning in the filling of choice. The filling is usually smoothed to make an even surface for the lattice, as bumps and divots in the filling will cause corresponding areas of unevenness in the lattice crust.

The simplest way to make a lattice topping is to roll out a sheet of pie dough, cut it into strips, and then arrange a series of strips facing one way before overlaying those strips with a set oriented at a 90 degree angle. The ends of the strips are pinched into the bottom crust to form a connection, and the pie can be baked. This lattice topping, however, tends not to look very visually interesting.

Many bakers prefer to weave their lattice topping, by laying a set of strips facing in one direction, and then carefully interweaving a set which goes in the opposite direction. This holds the lattice topping together, and it looks much neater and more elegant than a topping made in the simpler style. The woven topping may also be brushed with egg so that it will develop a glossy appearance in the oven.

For people who dislike meddling with strips, it is possible to find a lattice cutter, a kitchen gadget which will create the topping for a lattice pie as a single piece by punching out holes in a pie crust. This cut lattice can then be carefully lowered over the filling and crimped to the bottom crust. It is also possible to freehand a cut lattice, and adventurous cooks can even try making lace and other patterns to dress up their lattice pies.

Because a lattice pie has a a partially open topping, bakers should be wary of wet pies, as highly liquid fillings can bubble up and make a significant mess, in addition to looking unsightly. Cornstarch, flour, or another thickener should be added to the filling so that it will be less likely to run over during the baking process.  

See Also